Enzymes are widely used in the starch industry to improve processing efficiency and product quality. Enzymes can also be used to modify starch properties, such as viscosity, gelation, and stability, to meet specific product requirements. For example, enzymes can be used to produce modified starches that are more resistant to heat, acid, or shear, making them suitable for use in a wide range of food and industrial applications.

The most commonly used enzymes in the starch industry are amylases, which break down starch molecules into smaller sugars, such as glucose and maltose. There are several types of amylases used in the starch industry, including alpha-amylase, beta-amylase, and glucoamylase.